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Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi
Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi / Atsuyoshi Takeuchi
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2005.
- 형태사항
- pp. 16-20
- 기타저자
- Atsuyoshi Takeuchi
- 모체레코드
- 모체정보확인
- Control Number
- shingu:225882
MARC
008050421s2005 ULKa a ENG■022 ▼a12267708
■245 ▼aEffect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi▼dAtsuyoshi Takeuchi
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2005.
■300 ▼app. 16-20
■653 ▼aEFFECT▼aGARLIC▼aCHILI▼aGINSENG▼aTHERMAL▼aGELATION▼aALASKA▼aPOLLACK▼aSURIMI
■700 ▼aAtsuyoshi Takeuchi
■773 ▼tFood Science and Biotechnology▼g2005년 2월호 (제14권 1호)▼d2005, 02
■SIS ▼aS025358▼b63688▼h4▼s2▼fP
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